Ocean Garden: Smoked halibut bonbon with wakame and Seaweed & Green herbs sauce

Ingredients

500 g smoked halibut
300 g Dutch shrimp
300 g apple
100 g crème fraîche
200 g wakame salad
300 g Bresc Seaweed & Green Herbs Sauce
100 g roasted sesame seeds with kimchi
100 g arenkha (herring caviar)
10 Zalotti blossoms

Preparation method

Cut the apple into brunoise and mix it with the shrimp and crème fraîche to make a salad. Form 10 small bonbons using the salad and the smoked halibut. Moisten the rim of the glass and dip it into the toasted sesame seeds. Divide the wakame salad among the glasses and place the halibut bonbon on top. Finish with the seaweed and green herb sauce, and garnish with the caviar and the Zalotti blossom